Don’t listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay.
Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It’s more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough. Produced by Jenny Oh.
I’ve finally gone and done it. I killed my sourdough starter. It had a very well-meaning life, and when it was good, it was really superb (in my pizza dough). It was strong, at least in it’s youth. But the other morning, when I was clearing out the refrigerator in preparation for Christmas, I came across it, pushed into the back of the fridge, forlorn and forgotten. How could I?